Lemon-Blackcurrant Cheesecake and Spéculoos

Ever since I moved into my college dorm, I haven't been able to do much baking or anything due to a lack of an oven... And even though I do cook regularly to feed myself, it's never special enough to take pictures of and post (unless you want a bunch of pictures of steamed broccoli, soy sauce, and white rice).

Well, I did make some minestrone and some spaghetti, so it's not 100% bland boring stuff.

But today, some of my friends and I gathered together for a dinner together, and I decided I would provide dessert. I made a no-bake cheesecake and some small spéculoos in a friend's toaster oven.

The cheesecake is made of yogurt, cream cheese, sugar, half a lemon's juice, and a whole lemon's zest. It's topped with blackcurrant jam, and served with a cookie.

Recipe (makes 4 of the size in the picture)
Ingredients:
- 1 tub (185 g) Philadelphia cream cheese
- 8 tbs plain whole yogurt (don't take the "light" versions, it won't set well)
- sugar, to taste
- zest of a lemon
- juice of half a lemon

1. Whisk cream cheese and yogurt together in a bowl.
2. Add lemon juice and zest. Add sugar to taste.
3. Pour into glasses or other recipients. Top with blackcurrant jam (you can dilute it a little with warm water if it's too thick).
4. Refrigerate at least 4 to 5 hours, though the longer the better.
Note: may not set very well, but still tasty nevertheless.

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RECIPE (makes 4 servings)

  Ingredients

• 1 tub (185 g) Philadelphia cream cheese
• 8 tbs plain whole yogurt
• sugar, to taste
• zest of a lemon
• juice of half a lemon

  Procedure

1. Whisk cream cheese and yogurt together in a bowl.
2. Add lemon juice and zest. Add sugar to taste.
3. Pour into glasses or other recipients. Top with blackcurrant jam (you can dilute it a little with warm water if it's too thick).
4. Refrigerate at least 4 to 5 hours, preferably overnight.

  Notes

• The cheesecake may not set that well, but still taste great.